For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

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Recent Review

Delicious and beautiful. I took the advice of other reviewers and DOUBLED the filling and used a 9-3/4" springform pan. I also used Lorna Doones for the crust (with 1 cup toasted almonds) I think I ended up using an entire box of cookies and a stick of butter. I didn't have to double the sour cream topping, it made plenty to cover my larger cake. I also made it a few days ahead of time. It was a hit at dinner club and I will make it again.